Muffaletta Sandwich

Step 1: Olive Salad ... Add everything, except the olive oil to the food processor and pulse a couple of times until you get a coarse/rough chop. DO NOT over process. Add the olive oil, and pulse a couple more times, until everything is mixed - again, do NOT over process - you don't want 'mush.' Then, transfer the olive salad to a bowl. Drizzle a little oil over the top, just a teaspoon; then, cover tightly with plastic wrap. Let it marinate in the refrigerator, at least 2 hours; I prefer overnight.

Step 2: Bread ... Cut the focaccia in half, for a top and bottom. If really thick, you can scoop out some of the bread from the bottom; but, using focaccia, I don't find that necessary. Using a round style loaf; I usually cut the top 1/3 off, rather than in half. then, I scoop out some of the bread from the bottom piece. And, don't throw away the bread - add to a baggie and freeze; they make great bread crumbs.

Step 3: Sandwich ... After the olive spread has marinated - time to make the sandwich. Add half of the olive spread to the bottom bread, half the cheese slices, capicola, mortadella, and salami; the remaining cheese; and then the rest of the olive salad. Top the sandwich, then; wrap tightly in plastic wrap. This isn't necessary; but, I think it is best when refrigerated a couple of hours. You can serve right away if you want. If refrigerated, 1 hour top side up ... then, flip over, and refrigerate another hour. This allows the bread to really soak up all that good olive spread; which is what makes the sandwich so good!

Step 4: Serve and ENJOY! ... Perfect for parties, game night, or a easy Sat night dinner with the family. You can always add your favorite deli meats, cheese; and even tomatoes if you want. But, this is more of the classic version.